I'm fermenting a Russian Imperial Stout with London ESB yeast. Normally, I'm a keg/force carb guy. But this time, after initial fermentation, I plan to crash cool then bottle. Will there be enough yeast to carbonate? Should I lose the crash cool step? Add additional yeast?

Since it is a dark stout IMO crashing to clear is really not necessary but it won't hurt either and yes there will be plenty of yeast left to properly carbonate but those really big beers tend to take quite awhile to fully carb and condition! I would wait at least 4-5 weeks before trying one easily and they could take 8-12 weeks so be patient!